浒苔多糖超声波提取工艺的研究  

Ultrasonic Extraction of Polysaccharides from Enteromorpha

作　　者：唐志红[1] 于志超[1] 赵巍[1] 郭静[1] 高丽[1] 秦松[2] 

机构地区：[1]烟台大学海洋学院,山东烟台264005 [2]中国科学院烟台海岸带可持续发展研究所,山东烟台264003

出　　处：《现代食品科技》2011年第1期56-59,共4页Modern Food Science and Technology

基　　金：山东省优秀中青年科学家科研奖励基金(2007BS08017);烟台大学大学生科技创新基金(090602)

摘　　要：本文对浒苔多糖的超声波提取工艺进行了研究。通过Box-Benhnken试验设计,选取液料比、超声功率和提取时间作为优化因素,采用响应面分析法对浒苔多糖的超声波提取工艺进行了优化。结果显示,超声波提取浒苔多糖的最佳工艺条件为:液料比54.81:1,超声功率531.17 W,提取时间为272 s。在此条件下,浒苔多糖的提取率为17.42%,与预测值接近。同传统的热水浸提法相比,多糖提取率有所提高,且提取时间大大缩短。该优化工艺可用于浒苔多糖的提取。Ultrasonic extraction of polysaccharides from Enteromorpha was studied and the extraction conditions were optimized by response surface methodology（RSM）,based on a Box-Behnken design.The results showed that the optimum extraction conditions were as follows：ratio of liquid to solid 54.81：1,ultrasonic power 531.17 W,extraction time 272 s.Under the optimized conditions,the yield of polysaccharides was 17.42%,which was closed to the predictive yield.The extraction method showed higher extraction rate but lower extraction time than traditional hot-water extraction,which can be used for the extraction of Enteromorpha polysaccharides.

关 键 词：浒苔多糖 响应面法 超声波提取 

分 类 号：TQ461[化学工程—制药化工]